indian-spiced sweet potato soup
Alison
ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 pound sweet potatoes, cubed
- 2 large cloves garlic, minced
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon white pepper
- 2 cups low-sodium vegetable broth, plus 1/2 cup
- 1 13.5-ounce can coconut milk
- 1 15-ounce can chickpeas, rinsed and drained
- 3 cups spinach leaves, packed
directions
- 1
1. in a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minutes. add spices and cook, stirring, for 30 seconds. add 2 cups broth and bring to a boil. reduce heat and simmer, covered, for 15-20 minutes, until potatoes are tender.
- 2
2. add coconut milk and stir to mix. insert immersion blender, and blend until smooth. add 1/2 cup broth if needed to thin. stir in chickpeas and spinach and cook for 2 minutes more, until spinach is just wilted. season with salt and pepper, and serve hot.
Source: Alison
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